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Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator.

These simple spring rolls are a fun lunch or even a dinner appy. They are light and delicious for that January reboot to counter any seasonal pounds that crept on. Light in both calories and sodium yet full of flavour (70 cal and 57 mg sodium per serving)!

Makes 6 servings.

Gather and Prep:  In bowls, prepare the following . . . 
  • 1 14-ounce bag of coleslaw mix or thinly sliced cabbage
  • 1 cup thinly sliced red, orange, or yellow bell pepper
  • 1 1/4 cups thinly sliced cucumber
  • 1 cup shredded lettuce
  • 1 cup fresh basil

Gather 6 rice papers and then select a pan large enough for the rice paper to lie flat inside. Add 1 cup of very warm water to the pan. Working with 1 sheet of rice paper at a time, soak for 20 seconds or until it's pliable but not “gummy bear” soft. Place the soaked wrapper on a cutting board and gently flatten it. 

Now add the vegetables in any desired layers slightly below the center of the soaked rice paper. Drizzle with sriracha, if desired.

Pick up the edge closest to you and fold rice paper up and over the mound of filling. Fold the right and left sides toward the center. Pull the spring roll gently toward you as you roll it up like a burrito. Repeat with remaining wrappers and filling.

Dipping Sauce suggestion:
Hoisin sauce thinned with water (to taste) or sauce of your desire.

Special thanks: Your Body in Balance by Neal Barnard, MD; recipe by Lindsay S. Nixon.